Vietnamese tea farmer Lau comes from a family of tea farmers, most of whom live and work in Fujian, China, where they first learned their techniques. Lau lives in the mountains for easy access to ancient tea trees and ginseng. Similar to our team at PARU, he is passionate about resourcefulness and experimentation, which often results in new ways to enjoy traditional teas.
Material: ancient tree (Shan Tuyết)
Origin: Tây Côn Lĩnh, Hà Giang Province, Vietnam
Harvest Date: Spring 2021
Tasting notes: citrus, woodsy
Ingredients: fermented tea, dried tangerine peel
- Set of 3 (12–17 g per globe)
How to Brew
Gongfu Style: Add globe to gaiwan. After a brief rinse, steep for 30 seconds to 1 minute in 100°C spring or filtered water. If using a smaller vessel, use approximately 1 tsp leaves with bits of outer tangerine in 6 ounces of heated water.
Teapot: Add 1 tsp of leaves per 6 ounces of heated water (100°C). After a brief rinse, steep for 2–3 minutes.